Bring a large pot of salted water to a boil and cook the tri-color rotini according to package directions. Drain well and let it cool to room temperature to avoid clumping.

Thaw and drain the frozen butternut squash. Pat it dry and toss it with 2 tablespoons of olive oil, celery salt, and black pepper. Bake at 400°F for 20 minutes, tossing occasionally until caramelized and slightly crispy. Allow it to cool completely.

In a medium bowl, whisk together the seasoned rice vinegar and jellied cranberry sauce until smooth. Add in the mayonnaise, grainy mustard, celery seed, sage, poultry seasoning, and adjust seasoning to your taste.

In a large mixing bowl, combine the cooled rotini, diced turkey, shaved Brussels sprouts, diced red onion, dried cranberries, and the cooled butternut squash. Gently toss to ensure even distribution.

Gradually pour the creamy dressing over the salad mixture. Toss everything together until the pasta and veggies are well-coated in the dressing. Adjust the amount of dressing as desired for your preferred creaminess.

Cover the salad and let it sit in the refrigerator for 3-4 hours before serving. This helps the flavors meld beautifully and softens the Brussels sprouts.